Today let’s talk about cheesecakes. Cheesecakes are one of my favorite things to eat: they are like my kryptonite- normally I have no problems resisting the temptation of devouring more than 1 piece of dessert per day, yet when there’s a glorious cheesecake in my fridge, I simply can not stop myself! You will find me right there in front of the fridge, taking one piece, and then another small piece (to bribe my conscience,) and then a bigger piece slightly later, and here I go tumbling down the slippery cheesecake slope…..

Anyways, enough with the fatness rant, let’s stick to our Cheesecake 101 topic, despite being down right delicious, cheesecakes are rather complicated when it comes to categorizing them.

First you have the baked and no bake types. Baked cheesecakes contain eggs, and they often contain flour; whereas, the no-bake variations get their structure from the solidification of fats. Once the cream cheese is put in the fridge, it solidifies and holds the cake in shape.

But then it gets a little more complicated when you want to categorize the baked cheesecakes since there are endless variations, and I am not even talking about the varieties of flavors and toppings that you can add onto the cheesecake such as marble cheesecake, turtle cheesecake, red velvet cheesecake etc. yet because this entry would otherwise be 3000 words long. And there’s a cheesecake sitting in my fridge that I need to tend to, so let’s just focus on geographic classifications where the differences usually come from the types of cheese used for now, shall we? (My tummy definitely thinks it’s a brilliant idea.)

The famous new york cheesecake is a very thick, dense, and creamy variation which contains a lot of sour cream as well as cream cheese. Some types also come with a layer of sour cream on top.